Happy 8 days until Christmas Everyone!
How are you all surviving the holidays thus far??? It’s been a whirlwind of activity around here. Parties, school choir performances, more parties, piano recitals, cookie baking, more parties…you get the idea…
Some friends just asked us to go to dinner and a movie tonight with the kids. But it’s cold (for San Diego anyways) and raining, and I’m tired. I just feel like taking it easy and staying in. With a salad for dinner. And, maybe a glass (or 2) of wine…
This salad is inspired by a recipe my dad gave me that he got from a friend (my former Girl Scout leader!). I have the original recipe hidden somewhere. Actually, I have a lot of things hidden somewhere, and I won’t likely find them until 2011, so here’s my interpretation of the salad. I hope you like it!
Satsuma Tangerine, Sugared Almond, and Avocado Salad
- Extra Virgin Olive Oil, 3/4 cup
- Golden Balsamic Vinegar, 1/4 cup
- Dijon mustard, 1/2 teaspoon
- Sugar, 1 teaspoon
- Salt and pepper to taste
- Red Leaf (or other) lettuce, 1 head
- Tangerines, 4 (I used my favorite Satsuma tangerines), sectioned
- Avocado, 1, chopped
- Celery, 2 stalks, chopped
- Sliced almonds, 1/2 cup
- Sugar, 1-2 teaspoons
- Goat cheese, 4 ounces, crumbled
- OPTIONAL: Chicken Breast, 2, grilled and sliced, to make it a meal
For the dressing: Combine olive oil, balsamic vinegar, mustard, and sugar and whisk well. Add salt and pepper to taste. Set aside. (You will have additional salad dressing left over). For the salad: Grill chicken breasts if using and set aside. (I used a George Foreman grill). For the almonds: Heat a non-stick pan to medium. Add almonds and sugar and stir constantly until almonds are toasted and coated in sugar. Remove from hot pan immediately, or the almonds will burn. Set aside. Wash and dry lettuce and tear in to pieces. Toss lettuce, celery and chicken (if desired) with dressing. Serve on plates and top off with avocado, tangerines, almonds, and goat cheese.
The nice thing about this salad is that you can serve it as a side salad, or you can make it a meal by adding the chicken. If you have children and they’re not big lettuce eaters , simply serve them a “deconstructed salad” with everything on the side and let them make it their way.
Hope everyone has a lovely weekend!
What are everyone’s plans for this weekend? Are you staying in or going out? If you’re going out, do you wish you could take it easy and stay in???
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Hi There! I’m EA, a registered dietitian nutritionist (RDN) in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets: anti-inflammatory, low carb, Mediterranean, paleo, vegan, vegetarian, & more. I offer nutrition coaching for wellness nutrition, digestive health (celiac disease, IBS, IBD, SIBO), autoimmune disease, & healthy aging. Learn more about my nutrition philosophy and my nutrition coaching services, sign up for my newsletter, or get in touch~I’d love to connect with you!